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Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand new recipes, the very latest product and technique information, and plenty more of their signature wit and charm. The 400 recipes cover everything from Memphis ribs to Carolina port to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.
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